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Home » Main Dishes » Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Published: Jan 22, 2022 by Justin Coit

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This simple but delicious Vegetarian Stuffed Peppers recipe is a light but filling dish that’s going to become your new favorite dinner. Colorful bell peppers filled with healthy goodness then topped off with cheese, these flavorful stuffed peppers are so easy to make. This recipe is an easy way to get more veggies on the table as everything is neatly packed up inside a bell pepper!

Multiple vegetarian stuffed peppers on a sheet pan.
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Pinterest graphic of a vegetarian stuffed pepper with cilantro sprinkled on top.
Pinterest graphic of a close up view of a vegetarian stuffed pepper with cilantro on top.
Pinterest graphic of a sheet pan with vegetarian stuffed peppers.
Pinterest graphic of an overhead view of a sheet pan with vegetarian stuffed peppers.

You won’t believe how easy it is to make this vegetarian stuffed peppers recipe. It may seem like there are a lot of steps, but I promise you, this is so easy. All you have to do is roast the peppers, sauté the filling, and add it to the peppers. Easy as could be. 

Even better, this is a healthy recipe that you’ll feel good about making for your family. Filled with rice, black beans, corn, and tomatoes, your kids won’t even notice how healthy this dish is underneath the layer of cheese on top. Want another recipe that your whole family will love? Try my vegetarian enchiladas recipe! Again, your family won’t even notice the vegetables under the cheese!

Key Ingredients You Need

Ingredients needed to make vegetarian stuffed peppers.
  • Bell peppers — Make the dish more colorful by using a variety of bell peppers. Keep in mind that red pepper bells are the sweetest variety. 
  • Taco seasoning — I love using my homemade blend of taco seasoning as I find it more flavorful and contains no filler ingredients, but store-bought taco seasoning will work as well.
  • Black beans — it’s important to remember to rinse and drain your canned black beans before using them as it removes the extra sodium.
  • Mexican rice — While you can use regular rice, I recommend using Mexican rice. I love how much flavor my homemade Mexican rice brings to the stuffed peppers.
  • Cheese — The cheese helps bind the stuffing together once it melts over the top of the stuffed peppers. Shredded pepper jack cheese is my go-to but feel free to use your favorite. 

How to Make Vegetarian Stuffed Peppers

Set of two photos showing peppers being cut and veggies cooked in a pan.

Step 1: Cut the bell peppers in half lengthwise, from stem to base, and remove all of the seeds and white membranes. Drizzle with olive oil and bake for 20 to 25 minutes at 400F until the edges of the bell peppers have begun to blister and they are soft enough to pierce with a fork.

Step 2: While the bell peppers are roasting, in a large skillet over medium-high heat, add the onion and salt and cook until the onion has softened. Add the tomato and cook for 3 - 5 minutes.

Set of two photos showing seasoning, corn, and beans added to the pan.

Step 3: Add the garlic and taco seasoning and cook for another 30 seconds to a minute, or until fragrant.

Step 4: Add green onions, black beans, corn, and Mexican rice. Mix to combine and heat until warm throughout. Add salt and pepper to taste.

Set of two photos showing bell peppers roasted and stuffed.

Step 5: Grab the bell peppers out from the oven. 

Step 6: Spoon a heaping spoonful of the mixture into each bell pepper. Top each one with cheese and place it back into the oven until the cheese has completely melted. Garnish with fresh chopped cilantro.

Overhead view of eight vegetarian stuffed peppers on a sheet pan.

Tips For This Recipe

  • You can make the stuffing ahead of time to meal prep for the week. Simply roast the peppers, reheat the stuffing, and stuff the peppers. 
  • Quinoa and lentils are excellent substitutes for rice if you want to change things around.
  • If you don’t have black beans, you can use pinto beans instead.
  • Always cook the rice before adding it to the peppers. Uncooked rice won’t cook with the peppers and will be crunchy and inedible if you add it to the stuffing raw. 
  • Chickpeas make for a great addition to the stuffing as well.
  • Leftover stuffed peppers last for up to 4 days in the fridge. Make sure to store in an airtight container. 
A single vegetarian stuffed pepper with fresh cilantro garnish on top.

Frequently Asked Questions

Do you need to boil peppers before stuffing them?

I don’t recommend boiling the peppers before roasting them. The peppers will be overcooked and become mushy if you boil and roast the bell peppers.

What sides to eat with stuffed bell peppers?

These vegetarian stuffed peppers go with everything! My go-to side dishes are air fryer potato wedges, tomato salad, beet salad, cauliflower steak, and air fryer green beans. I like to keep things simple on weeknights, and these sides don’t take long to make.

How do you keep stuffed peppers from getting watery?

Do not skip pre-cooking the peppers in the oven. This helps keep the peppers from becoming too watery when served. Also, don’t skip sautéing the vegetables beforehand with the rice. Sautéing ensures that you cook out excess moisture before it goes into the peppers. 

Can you freeze stuffed peppers?

You can! Freeze leftover stuffed peppers in an airtight freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating. You could also freeze it after stuffing, before baking. 


IF YOU LOVE THIS RECIPE TRY THESE OUT!

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If you’ve tried this Vegetarian Stuffed Peppers Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

Close up of a vegetarian stuffed pepper with chopped cilantro garnish.
Print Recipe
5 from 2 votes

Vegetarian Stuffed Peppers

This simple but delicious Vegetarian Stuffed Peppers recipe is a light but filling dish that’s going to become your new favorite dinner. Colorful bell peppers filled with healthy goodness then topped off with cheese, these flavorful stuffed peppers are so easy to make. This recipe is an easy way to get more veggies on the table as everything is neatly packed up inside a bell pepper!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 499kcal
Author: Justin Coit

Ingredients

  • 4 large red bell peppers or any color you choose
  • 1 tbsp olive or vegetable oil
  • ½ medium yellow onion diced
  • 3 cloves garlic minced
  • 1 cup Mexican Rice
  • 1 tsp salt
  • 2 roma tomatoes diced
  • 3-4 green onions chopped
  • 2 tbsp taco seasoning
  • 1 can black beans drained and rinsed (13.5 oz)
  • 1 cup frozen corn
  • 1 cup shredded pepper jack cheese
  • chopped fresh cilantro garnish

Instructions

  • Preheat oven to 400 F.
  • Cut the bell peppers in half lengthwise, from stem to base and remove all of the seeds and white membranes. Drizzle with olive oil and bake for 20 to 25 minutes until the edges of the bell peppers have begun to blister and they are soft enough to pierce with a fork.
  • While the bell peppers are roasting, in a large skillet over medium high heat, add the onion and salt and cook until the onion has softened. Add the tomato and cook for 3 to 5 minutes.
  • Next add the garlic and taco seasoning and cook for another 30 seconds to a minute, or until fragrant.
  • Add green onions, black beans, corn, and Mexican Rice. Mix to combine and heat until warm throughout. Add salt and pepper to taste.
  • After the bell peppers have finished cooking, spoon a heaping spoonful of the mixture into each bell pepper. Top each one with cheese and place back into the oven until the cheese has completely melted.
  • Garnish with fresh chopped cilantro.

Video

Notes

  • You can make the stuffing ahead of time to meal prep for the week. Simply roast the peppers, reheat the stuffing, and stuff the peppers. 
  • Quinoa and lentils are excellent substitutes for rice if you want to change things around.
  • If you don’t have black beans, you can use pinto beans instead.
  • Always cook the rice before adding it to the peppers. Uncooked rice won’t cook with the peppers and will be crunchy and inedible if you add it to the stuffing raw. 
  • Chickpeas make for a great addition to the stuffing as well.
  • Leftover stuffed peppers last for up to 4 days in the fridge. Make sure to store in an airtight container. 

Nutrition

Calories: 499kcal | Carbohydrates: 76g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 849mg | Potassium: 893mg | Fiber: 12g | Sugar: 9g | Vitamin A: 5823IU | Vitamin C: 221mg | Calcium: 271mg | Iron: 3mg
*Nutrition Disclaimer
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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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